Stuffed Peppers
These gluten-free and vegan stuffed peppers are a great substitute for deep-fried pakoras or fritters, an all time favorite Indian savory snack. The perfect combination of sweet corn, chickpea flour, and the heat of chili peppers leaves you craving for more.
Ingredients
- 5-6 banana or poblano peppers medium
- 1 cup corn fresh or frozen, coarsely ground
- ½ cup coconut, freshly grated OR ½ cup roasted peanuts, freshly grated
- ½ cup cilantro chopped
- ¼ cup mozzarella cheese grated (optional)
- 1 tbsp lime or lemon juice
- ½ tsp turmeric powder
- ⅓ cup coarse chickpea flour/besan
- ¼ tsp asafoetida/hing (optional)
- salt to taste
- olive oil for shallow frying
Instructions
- Wash and dry the peppers before you give a “T” shape cut on all the peppers.
- Gently mix all the ingredients except oil and divide equally to stuff all the peppers.
- Heat oil in a flat frying pan. Once the oil is hot (not smoking), reduce the heat to medium-low, and arrange all the stuffed peppers, cut-side facing up. Cover the frying pan and let the peppers cook for at least 15-20 minutes. Peppers should be softer and brown on one side.
- Gently flip all the peppers, add oil if needed, and let them cook without covering until the stuffing is crispy and golden-brown. Gently remove on a serving platter and serve warm.
